Roasted Butternut Squash Salad

When you think of hearty and comforting foods perfect for crisp fall weather, salads probably aren’t the first things that pop into your head. But with the right ingredients, a fresh salad can be just as autumnal as a homemade Pumpkin Spice Latte. The key to a great cool weather salad: Put aside the bright flavors of summer and instead, top your greens with rich tastes that are in season.

This recipe is a perfect example of a fall salad that satisfies! Roasted butternut squash adds sweetness, heft, and a nice dose of fall flavor. Earthy walnuts, hearty grapes, and nutty Parmesan cheese are also mixed in. Then the whole thing is drizzled with a cinnamon maple dijon vinaigrette that is light in calories, but not in flavor. Serve this next to your favorite cozy bowl of piping hot soup and you’ve got an October dinner that’ll warm you from the inside out. Enjoy!

Roasted Butternut Squash Salad

Makes four side salads or two main salads

Ingredients

For the Salad

1 medium butternut squash, peeled, seeded, and sliced thinly

2 Tablespoons olive oil

1 Tablespoon maple syrup

Salt and pepper, to taste

4 cups baby lettuce mix

1/2 cup raisins

1/3 cup walnuts

1/3 cup shaved Parmesan cheese

For the Dressing

2 Tablespoons apple cider vinegar

2 teaspoons dijon mustard

1 clove garlic, minced

1 Tablespoon maple syrup

1/4 cup extra virgin olive oil

Pinch of ground cinnamon

Salt and pepper, to taste

Directions

Preheat the oven to 425°. In a mixing bowl, toss together the butternut squash, olive oil, maple syrup, salt and pepper, until the squash is well-coated. Place on a greased baking sheet, and bake in preheated oven for 10-15 minutes, or until the squash is fork tender. Set aside.

While the squash is baking, combine all the dressing ingredients into a jar with a tight-fitting lid. Close lid and shake until well-combined, then set aside.

To assemble the salad, place a layer of greens in a bowl, top with the warm squash, raisins, walnuts, and Parmesan cheese. Drizzle with dressing. Serve immediately.

Cook’s Notes

This recipe makes for a generous amount of dressing—feel free to not use it all if you prefer a lighter coating.

Cassie Johnston is an award-winning food writer and recipe developer living and working in Southern Indiana. Her work has been feature in national publications such as Gourmet Magazine and The Huffington Post. Cassie’s a big fan of strenuous hikes, cheese, watching sports, Brussels sprouts, and craft beer, and she’ll talk your ear off about her love of local food and seasonal eating. She’s obsessed with social media and loves connecting with new friends!

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